Recipe Courtesy Chef Fabio Viviani -- FabioViviani.com
1. Preheat over to 375° F.
2. In a large sauce-pot on medium low heat, melt the butter and add the flour. Let cook for 1-2 minutes, then add the milk in while whisking to eliminate any lumps of flour.
3. Add the grana padana, half of the montasio, and half the mozzarella. Set on low heat and season to taste with salt. Let cook for 5-7 minutes until fully melted and very smooth.
4. In a large bowl, mix together the spinach, ricotta, mozzarella, montasio, pepper, and egg. Season with more pepper and salt, if desired.
5. Cut lasagna sheets in half and evenly divide filling inside of the pasta sheets. Roll the sheets up into cylinders and set aside.
6. Place some of the filling in the middle of a rolled out pasta sheet.
7. In a casserole dish, spoon a small portion of tomato sauce on the bottom. Lay pasta rolls side by side and spoon tomato sauces all around. Next take a good portion of béchamel and cover the top of the pasta.
8. Take the reserved 2 tbsp of each cheese and spread them on top. Place in the oven at cook for 20 minutes. Finished with extra grated grana padana and olive if desired.
DIRECTIONS FABIO’S TOMATO SAUCE WITH OIL AND GARLIC
Makes 2 cups
TIP: Make 3 times the amount you need and freeze the extra in zip bags. It will last up to 6 months.
1. This is the simplest of sauces out there, so simple I don’t even feel I want to call it cooking. But it’s also delicious, so it does deserve the name of sauce.
2. Smash the garlic with the back of a knife. Place the garlic and 5 tablespoons of olive oil in a saucepan and cook over medium heat until the garlic is golden brown. Add the tomatoes and generous pinches of salt and pepper.
3. Cook over medium-high heat until the sauce is thick and no longer watery, about 10–15 minutes. Add the remaining 3 tablespoons of olive oil and turn the heat to high. Stir, crushing the tomatoes with the back of a wooden spoon. Cook until the oil turns red, then turn off the heat and add the basil at the very end.